Equipment and Furnishings,,,

HELLO,,This is my last blog for this course,,,

INTRODUCTION,,,

1. The first step in equipment and furnishing selection is for the manager to determine the goals and needs of the facility.
2. equipment selection is so important and so costly that major characteristics to include in the selection of certain basic pieces of equipment.

FACTORS AFFECTING SELECTION OF EQUIPMENT,,,

1. Menu
2. Number and type of patrons
3. Form of food purchased and style of service(short-term and long-term storage in proper temperature)
4. Labor hours and worker abilities ( skill level and rising pay rates for employees)
5. The budget (budgetary allowance must cover the cost of equipment)
6. The floor plan (size and shape of space allotted to food preparation)

FEATURES OF EQUIPMENT,,,

• Modular
  
• Size or capacity
• Material
• Metal
• Standard gauge
• Finish of metal
• Glass
• Other material

METHOD OF PURCHASE,,,

• After investigations are conducted, and equipment is established, specification are written and submitted to firm.

SELECTION OF SOME BASIC ITEMS,,,

1. Cooking equipment
2. Electric, gas and steam equipment
3. Non cooking equipment 
4. Some new equipment designs

DINING ROOM FURNISHINGS,,,

• DINNERWARE
• TABLEWARE
• GLASSWARE
• TABLE COVER

SUMMARY,,,

1. prospective food service managers and those employed in the field should have a working knowledge of equipment and furnishing.
2. wise selection and proper care of equipment and furnishing should result in economies for the organization and a satisfied working crew.

Facilities Planning and Design,,,

 HELLO,,,

Key concepts

• decision made on architectural features are important for determining project cost, ease of cleaning, good sanitation, safety, adequate type and amount of lighting and temperature control for high productivity, and noise reduction for a more pleasant work environment.

INTRODUCTION,,,

• There is document evidence that the design and layout of an operation is a key factor in determining the success of failure of the business
  

DEFINITION AND GOALS,,,

To understand the planning process, managers need to know the following words and their definitions:

• physical 
• design
• layout

PRELIMINARY PREPARATION FOR FACILITY PLANNING,,,

   1)Trends affecting food service design:

• changes in patterns of dining out
• change in desired menu items
• concern for employees
• economic factors
• built-in safety, sanitation, and noise reduction (easy to clean)
• information on developments in design and equipment
• regulatory considerations (all equipment should apply with Americans with Disabilities Act)

   2) special considerations for specific types of food service:

• commercial facilities ( restaurant, hotels)
• school and universities
• in-plant facilities
• hospital and health care centers
• correctional facilities

STEPS IN THE PLANNING PROCEDURE,,,

   1) The prospectus

   2) Rationale

   3) Physical and operational characteristics

   4) Regulatory information

   5) The planning team 

   6) Feasibility study

   7) Menu analysis

   8) Architectural features

• building style and material
• floor
• wall,ceilings and noise reduction
• lighting
• plumbing

  9) budget/ cost relationship

WORK AREAS,,,

7 major types of work may occur in food service department:

    *receiving

    * storing and issuing food

    * preparation

    * food assembly/ serving

    * ware washing

    * supporting service

Service,,,

The service function can be designed using a centralized or decentralized structure.

Style or service refers to the method by which a customer accesses and receives prepared food.

specialized equipment may be required for some service systems.

INTRODUCTION,,,

The goals of a delivery ans service system include the following:

• maintain quality food characteristics 
• ensure microbial safety of food
• serve food that is attractive and satisfying to the customer

METHODS OF ASSEMBLY, DELIVERY AND SERVICE,,,

Centralized delivery- service system:
 * prepared foods
 * assembled at a center area
 * delivered to the customer

Decentralized delivery- service system:
 * bulk quantities
 * send hot and cold serving kitchen 
 * assembly occur

ASSEMBLY: means the fitting together of prepared menu items to complete an entire menu.

FACTORS AFFECTING CHOICE OF DISTRIBUTION SYSTEM

1)Type of food service system;

• conventional
• ready- prepared
• commissary
• assembly-serve

2) Kind of food service organization:

• school, college, industrial plants
• fast food
• hospital and nursing homes

3) Size and physical layout of facility

4) Style of service

• self-service
• tray service
• portable service

5) Skill level of available personnel

• labor needed and required skills vary for different types of delivery system

 6) Economic factors

• labor and equipment needed must be calculated and evaluated in relation to budget

7) Quality standard for food and microbial safety

• considerable research hes been conducted to determine quantity standard for microbial safety, nutrient retention and sensory qualities

8) Timing required for meal service

• factor that influence choice of delivery service system is time of day desired or established for meal.

9) Space requirement or space available

10) Energy usage

EQUIPMENT NEEDS

General classification of delivery- service equipment:

• fixed or build-in equipment (wire / pipe)
• mobile equipment(wheel)
• portable equipment 
• pellet disc (tempat untuk panaskan pinggan)
• insulated trays with insulated covers

EQUIPMENT NEEDS

a) equipment for specific uses

b) meal assembly

c) temperature maintenance and holding

d) transportation and delivery

e) serving

STYLES OF SERVICE

1. Self service
   
2. Cafeteria(traditional and scramble system)
3. Machine vended
4. Buffet
5. Drive-thru pick-up
6. Tray service
7. Counter wait service
8. Table wait service (American service, French service, Russian service and family style) 

Production,,,

HELLO,,,

INTRODUCTION,,,

• The transformation of raw or processed foods into an acceptable finished product, ready for service, is an essential function in any food service system.

• PRODUCTION means the process or methods used to transform tangible inputs ( raw-material, semi-finished goods) and intangible inputs ( ideas, information, knowledge) into goods or service.

• Resources are used in this process to create an output that is suitable for use or has exchange value.

FOOD PRODUCTION,,,

1) Objective of cooking in food production:

• enhance aesthetic appeal
• destroy harmful organisms
• improve digestibility, maximize nutrient retention

2) Computers in production:

• expanding or reducing recipes
• storing recipe

RECIPES is a set of instruction used for preparing and producing a certain food, dish and drinks.

RECIPE FORMULATION

1) Standardized recipe (recipe has been carefully tested under controlled condition)

2) Format (orderly arrangement of the recipe of the recipe information should be develop)

3) Recipe title

4) Yield and portion size

5) Cooking temperature

6) Ingredients and quantities

7) Procedures (direction of preparing the food, timing and should be tested before serve)

8) Recipe yield ( total amount produced by a recipe)

9) Quality standard (serve with right portion)

10) Recipe adjustment (multiplied the recipe)

11) Adapting small quantity recipes

FORECASTING,,,

 A prediction of food needs for a day or other specific period of time.

REASONS FOR FORECASTING:

a) a great amount of time is needed to complete all phases of menu items production

b) accurate forecasting minimizes the chance of over production

PRODUCTION SCHEDULING,,,

• a decision making and communication process whereby the production staff how the true way of preparation the food in specific period of time.

PRODUCTION SCHEDULES,,,

• a detailed document used to communicate with the production staff the work that needed to be done for specified period of time.

PRODUCTION MEETINGS,,,

• a meeting with the production staff to create the menu and production plans. 

PRODUCTION CONTROL,,,

a) ingredients assembly

b) personnel and equipment

c) portion control

PRODUCTION EVALUATION,,,

• this is part of the initial testing phase of a new recipe and important for quality control 
• many food service organizations conduct sensory analysis just prior to meal service.

SUMMARY,,,

1. Managements responsibility to serve high quality food starts with the setting of standard and ensuring that employees are aware of them.
2. Basic to production planing and scheduling is a forecast
3. Once standardized recipe are implemented, the manager must ensure quality standard are met.

Receiving, Storage and Inventory,,,

HELLO,,,
Our topic for today is RECEIVING , STORAGE  and INVENTORY,,,

INTRODUCTION

• A successful purchasing function in a food service operation in integrated with a service of receiving, storage and inventory procedures for food and supplier.

What is RECEIVING???

• RECEIVING  is function that involves checking of the quantity, quality and condition of the incoming goods followed by their proper storage.

1) A good receiving program should includes:

• coordination with other departments
• training for receiving personnel
• parameters of authority and supervision
• scheduled receiving hours
• documentation
  

2) Potential consequences of a poorly planned receiving program includes:

• short weights
• substandard quality
• double billing, inflated prices
• mislabeled merchandise
• inappropriate substitutions
• spoiled or damaged merchandise
• pilferage or theft

3) Coordination with other departments

• who working in this department should rotate their scheduled

4) Personnel

• should have knowledge

5) Facilities, equipment and sanitation

• cleaning and sanitation procedures for the receiving area should defined by policy

6) Scheduled hours for receiving

• to  avoid the busiest production times

7) Security

• only knowledgeable can handle this department

RECEIVING METHODS

1.  blind method
2.  invoice receiving 

TIPS FOR INSPECTING DELIVERIES:

• anticipate arrival and be prepared
• have purchase orders and specifications ready
• inspect food immediately on arrival
• check temperatures of refrigerated items on arrival
• check frozen items for evidence of thawing or burn
• randomly open cases or crates for large deliveries to determine that the container includes the entire order

WHAT IS STORAGE???

• STORAGE means to reserve or put away for future use.
  

1) Dry storage

• main requisited of a food dry storage are that it be dry, cool and properly ventilated.

2) Temperature and ventilated

• temperature should not over 70F
• wall vent is the most efficient method of circulating air

3) Storeroom arrangement

• should stored using FIFO method
• definite place should assigned to each items

4) Sanitation

5) Refrigerated and freezer storage (cleanliness is vital to food safety)

• fruit and vegetable : 40-45F
• meat, poultry, daily products, eggs : 32- 40F
• frozen product : 0-20F

WHAT IS INVENTORY???

A program of regular inventory contributes to product protection and cost containment.

1) Receiving 

• incoming supplier should inspected and recorded on receiving record form.

2) Storeroom issue

• should be designated responsible for receiving, putting away and issuing goods from storeroom
• no food or supplies should remove from the storeroom without authorization

3) Perpetual inventory

• running record of the balance in hand for each items of goods in a storeroom 

4) Physical inventory 

• an actual account of items in all storage areas

SUMMARY,,,

• RECEIVING, STORAGE and INVENTORY  are important food service activities that are closely tied to the purchasing function.
• once received, food and supply items must be promptly transferred to appropriate storage.

PURCHASING,,,,

Assalamualaikum and good evening for everyone,,,
I'm sorry sir I forgot to do this task,,,I'm really sorry sir,,,
now I continue for the past week a lost to wrote this blog about PURCHASING,,,

What u understand about purchasing???
Purchasing is a management function focused on securing resources needed to operate a food service.

Key Concepts
A buyer is a member of the professional administrative team and is held to high standards of work performance and ethical behavior.

Normally in purchasing department we need the good supplier that can give the best cooperated likes:
a) honestly
b) punctual
c) do not take brides

U know what if your supplier not follow what we need and mention in their task so that we can stop their contract after 3 letter given to them..

What is purchasing??

• Purchasing is the process of getting the right product into a facility at the right time and in a form that meets pre- established standards for quality, quantity and price.
• The quantity, quality and price should be same.

The market,,

• medium through which a change of ownership occurs.
• MARKETING CHANNEL: the food processing and distribution system, beginning with the grower of raw products and ending at the final consumption.

Have a few types of market provided:

1) PRIMARY MARKET: The basic sources of food supply including growing regions and processing plants. the items should be in specific what needed by consumer.

For example: When we order the small cow so that supplier should give small cow the customer.

2) SECONDARY MARKET: The physical, functional unit of the marketing system in which products are accepted from the primary markets and distributed to buyer.

For example: Pasar Siti Khadijah at Kelantan

3) LOCAL MARKET: Suppliers within close proximity to the buyer. ( proximity means we just go and buy)

For example: Pasar Dungun

4) BROKER: Wholesaler who does not assume owner ship of the goods, brings the buyer and seller together...the function of this just the introduce to products.

MARKET REGULATION

• U.S Food and Inspection Program
• U.S Department of  Agriculture (USDA)
• Food and Drug Administrative (FDA)

 

FOOD AND DRUG ADMINISTRATION CONTINUED:

1. Misbranded
2. Standard of identity
3. Standard of quality
4. Standard of fill

• National Marine and Fisheries Service
• U.S. Public Health Department
• Environment Protection Agency
• Department of the Treasury

THE BUYER

• The art of negotiation
• Ethics in purchasing
• Types of purchasing:
• a) Centralized purchasing
• b) Group or cooperative purchasing

METHODS OF PURCHASING:

1. Informal or open- market buying
2. Formal competitive bid buying
3. Advantages and disadvantages
4. Competitive bidding variations
5. Various methods of purchasing

• Cost- plus purchasing
• Prime vending
• Blanket purchased agreement
• Just-in time purchasing
• Market form of foods
• Food quality
• Quantity standard
• Grades
• Grading and acceptance service
• Brands

Menu,,,

Haii,,, good evening u all today I want continue writing my blog,,,I hope u all enjoy,,,actually this is my second time write this blog,,,I do this because request from my lecturer Sir Azwan,,,he want I and my classmate do this for my assignment,,,

Okay now I proceed with my task for this week,,,

What do u know about Menu??? I think all of u know what I mean about menu right...

menu is something that we refer to choose food went we go to the hotel or any kind of food service a.k.a kedai makan,,,

haa,, now I go to menu planning,,,in this menu have 3 factors that should be focus in the food service operation,,,

1) Organizational: of course the owner want the profit,,,business in food service is a good potential to be a successful businessman 

2) Customer : when we go to hotel to eat of course we want the good and nice food right,,,if u get  wrong food,,, what should u do???

3) Operational and managerial : when the owner smile and customer enjoy the food and the service so the workers safe because the food acceptable and can move forward.

Sir Azwan say this subtopic always asking in the exam so I should " MASTER" in this subtopic,,,

in the menu planning have production and service capabilities,,,,

extent of selected:

a) selective menu

b) semi-selective menu

c) non-selective menu

Have 5 types of menu:

1) Static Menu :- this menu always use for long operation for example used in restaurant menu..

2) Single use Menu:- means that this menu just open for holiday, catered event and wedding..

3) Cycle Menu :- one types of menu but this menu just rotated the same menu for every week,,,used in school, hostel and hospital.

4) Table D'hote Menu:- Menu that offer a complete meal n with fixed price,,,cannot choose the menu..

5) Du jour menu(french word):- menu of the day..

Now,,,The Printed Menu,,,

Printed Menu??? yes Printed Menu mean that menu with the information about food and good design and the true format.. 

a) menu design and format

b) descriptive wording

c) truth- in- menu

d) menu marketing

e) spoken menu

Example of printed menu:-

Done,,,I hope reader enjoy and can get what i try to tell u about the menu,,,

any comment or suggestion???

#TQ to my lecturer because give i chance do it this task. I try to give good cooperation to u sir,,,I'm sorry broken English